1 cup favorite low carb ranch dressing here's mine (thinned to 1/2 normal consistency or buttermilk consistency *although some are reporting that with the commercial dressings it is not necessary to thin..you choose just don't let it be so thick that it burns)-1 cup marinates 12 wings at least
8 chicken wings (I made a batch of 8 for two people's meal with a side dish)I have also made this with chicken legs or whole chicken breast with the bone and skin still attached and cut in half to make them shorter (width-wise)
Sauce options that I've used.
1. Frank's Hot Sauce
butter (I use 1 part Frank's to 1/2 part butter for the sauce, 1/2 cup Frank's to 1/4 cup butter for example)
2. favorite low carb barbeque sauce or use this one.
1.Use your favorite low carb ranch dressing that has been thinned to 1/2 it's normal thickness*. Put the wings in a plastic baggy and thoroughly coat them with the thinned dressing. The amount of chicken wings you use will determine the amount of ranch. I used 8 big fat wings here and thinned out 1 cup of ranch dressing to 2 cups and could have marinated 12 wings. My ranch dressing will thin out to 4 cups so plenty for a crowd but don't forget to save some at normal consistency to dip later. The reason for thinning is so that you coat these with flavor without having to deal with a thick glunky coating that is likely to burn part way through this high heat.
2. Put all the wings in a large plastic baggy and cover them thoroughly with the dressing. Let it sit for at least 15 minutes, or longer, in the fridge. Longer marinating will make the wings even more flavorful, and flavorful is good so let it go a few hours if you like, I flipped the bag over a few times during the process.
3. Coat an UNlined baking sheet thoroughly with oil (I used olive) and pre-heat the oven to 450° F.
4. Tuck the tips of the wing behind the larger section to prevent them from burning. (Yes this does gets messy, this whole thing is a little messy though :-) . Spread the wings out in a single layer and pop them into the preheated oven for 15 minutes.
5. Turn the wings over, turn the heat down to 350°, and put them back in. Every 15 minutes turn the wings over, scraping carefully with a spatula, to make sure they are not sticking. Depending on how meaty your wings are it should take 45 minutes to an 1 hour plus 15 minutes. Stick a knife in the thickest drumstick and you'll know that they are done when the meat is white all the way through to the bone.
6-ish. Optional, but this does intensify the flavor and makes a crispier texture.
Heat a little oil in a large skillet and put the wings in about six to twelve at a time(don't crowd them). Make sure there’s room in the pan to toss them around. Obviously the bigger the pan the more you can do at once. Fry until the skin is crisped up all around. Keep a close eye on them it doesn't take long and you don't want to burn them now!
7. Transfer the cooked wings to a large bowl and apply a generous helping of your preferred seasoning and toss them to coat all around.
A really flavorful low carb bbq sauce thinned out a little is good. (Link to Mrs Criddles here). Or, another really good low carb plan approved BBQ sauce should work. I used Frank's hot sauce mixed with melted butter to taste about 1 part Frank's to 1/2 part melted butter. A little of this stuff goes a long way! If you have a really good plan approved seasoning rub you can also season with that INSTEAD of the sauces.
Serve with more ranch dressing!
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